1 cup creme fraiche
1 teaspoon vanilla bean paste
3 pound Sugar Pie pumpkin, cut in half and seeded
Olive oil, as needed
6 tablespoons maple syrup, divided
¾ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground clove
¼ teaspoon ground allspice
1 teaspoon vanilla extract, divided
¼ cup J Pear Liqueur
1 envelope Gelatin
1 cup heavy cream
1 egg yolk
Toasted brioche rounds, as needed
(cut bread rounds to fit inside serving glasses)
Preheat oven to 350 degrees
Whip creme fraiche with vanilla bean paste until stiff; refrigerate until needed.
On a sheet tray brushed with olive oil, place the halved pumpkins cut side down. Bake for 40-50 minutes or until tender. Remove from oven and allow to cool, then remove skin from pumpkin.
Place pumpkin flesh in a Cuisinart and puree until smooth.
Place pumpkin puree, 3 tablespoons maple syrup, nutmeg, cinnamon, clove, allspice and ½ teaspoon vanilla extract in a stock pot over medium heat and cook for 20-30 minutes, stirring often, adjusting temperature as needed to prevent burning. Cool completely.
Place the J Pear Liqueur in a heat-proof bowl and sprinkle the gelatin over it. Set aside for gelatin to bloom, about 10 minutes.
Whip heavy cream to soft peaks. Meanwhile add remaining maple syrup, egg yolk and ½ teaspoon vanilla extract to chilled puree. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear.
Whisk the melted gelatin into the puree; fold in whipped cream. Cover pumpkin mousse and refrigerate for at least 4 hours or overnight.
To assemble, place pumpkin mousse in bottom of glass and top with a toasted brioche round, then layer more pumpkin mousse and top with brioche; finish with whipped vanilla creme fraiche.